Philly Cheesesteak Tortellini Pasta
Ingredients:
1 lb (450g) cheese tortellini (fresh or frozen)
1 lb (450g) beef sirloin, thinly sliced (or ground beef)
1 green bell pepper, thinly sliced
1 small onion, thinly sliced
8 oz (225g) mushrooms, sliced
1 tablespoon olive oil
2 tablespoons butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups beef broth
1 cup heavy cream
1 1/2 cups shredded provolone cheese (or mozzarella)
Salt and pepper to taste
Fresh parsley for garnish (optional)
Directions:
Cook the Tortellini:
Bring a large pot of salted water to a boil and cook the tortellini according to the package instructions. Once cooked, drain and set aside.
Cook the Beef:
In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Add the thinly sliced beef (or ground beef) and cook until browned on all sides. Season with salt and pepper. Remove the beef from the skillet and set aside.
Sauté the Vegetables:
In the same skillet, melt 2 tablespoons of butter. Add the sliced bell pepper, onions, and mushrooms. Cook for 5-7 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Make the Sauce:
Sprinkle the flour over the cooked vegetables, stirring to coat evenly. Slowly add the beef broth while stirring constantly to prevent lumps. Bring to a simmer and cook for 2-3 minutes until the sauce begins to thicken.
Stir in the heavy cream and continue to simmer for another 2 minutes.
Combine Everything:
Add the cooked beef back into the skillet, followed by the cooked tortellini. Stir to coat everything evenly in the creamy sauce.
Add the Cheese:
Stir in the shredded provolone cheese (or mozzarella) until melted and fully incorporated. Season with additional salt and pepper to taste.
Serve:
Garnish with fresh parsley if desired and serve the Philly Cheesesteak Tortellini Pasta hot!
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Servings: 4-6